-
1
Crumble the yeast into the warm liquid and leave for 3 to 4 minutes then stir until completely dissolved.
-
2
Mix together the flours and salt in a large bowl make a well in the centre and pour in the yeast liquid.
-
3
Mix to a firm manageable dough adding just a little extra water if necessary.
-
4
Turn the dough out on to a lightly floured work surface and knead thoroughly until the dough is really smooth and elastic in texture then return it to the mixing bowl and cover with a damp cloth or plastic wrap. Leave the bowl by the side of the aga for about an hour until the dough has doubled in size.
-
5
Scrape the dough out of the bowl and reknead it but more lightly than the first time.
-
6
Replace it in the bowl cover and leave by tltc side of the aga for a further 30 minutes until it has risen again.
-
7
Lightly oil a baking sheet and scatter ground rice in a circle about 150 to 175mm in diameter in the centre.
-
8
Knock back the dough and shape it into a perfectly round loaf then place it on top of the ground rice.
-
9
Tightly fold a clean tea towel on the bias and wrap it firmly around the sides of the loaf to force it to rise upwards and keep its shape.
-
10
Cover loosely with plastic wrap and leave by the side of the aga for a further 45 minutes or until doubled in size.
-
11
This is the third rising.
-
12
Holding the dough steady with the teatowel make three deep slashes across the top of the loaf then remove the towel.
-
13
Bake the loaf on the wire rack for 30 to 35 minutes until the base sounds hollow when tapped.
